Pumpkin spice is not what pumpkin tastes like. There is an entire food industry built upon convincing people that pumpkin tastes like cinnamon, cloves, ginger, allspice, and nutmeg–let me tell you, it does not. There is this (typically) orange-fleshed vegetable that grows on a vine and it is delicious. It makes a beautiful pasta, which is a wonderful way to celebrate the “real” pumpkin flavor.
I adapted this recipe from Evan Funke’s cookbook, American Sfoglino. I use this recipe as a master recipe of sorts and often incorporate whatever ingredients I am harvesting out of the garden that week, or in this case, taking out of the freezer from last years harvest.
Funke’s cookbook is beautiful and functional, but you should know, his recipes demand your full attention. There will be no juggling of daily life. Plan to set aside an afternoon, and make pasta from scratch. It is so very fulfilling.
Ingredients
kosher salt
65 grams pumpkin puree (homemade if possible)
250 grams large eggs, beaten
1 pound|454 grams "00" flour
Directions
Funke posted his process over on Munchies, the food column by Vice. Go check it out.
Also, be sure to check out his cookbook. It is stacked with incredible recipes well worth the effort.
Check this out.
Go ahead. Become a maker of fresh pasta sheets.
American Sfoglino is a debut cookbook from Evan Funke, chef and partner of what has become one of L.A.’s most iconic restaurants, Felix Trattoria in Venice. The book is a comprehensive guide to the art of hand making pasta, specifically the sfoglia. Sharing classic techniques from his training in Emilia-Romagna, Funke provides accessible instructions for making sfoglia at home.